Gastronomy: The Art of Living - Essay Example

Student’s Name: Course Code: Lecture’s Name: Date of presentation Gastronomy: The Art of Living Human beings are fascinated with the way they eat and drink, and the associated behaviors. Literary in every store, bookshelves, magazine and newspaper stand, and grocery outlets there are numerous publications about how and why people eat what they eat, how to tell when one has a given feeding disorder, or in most cases how to control or reduce weight. However, the degree to which this information is founded on credible scientific research is limited. However where proper scientific studies have been conducted, the generated information is too general for most of the readers to comprehend (Liu, 2011). Ideally, eating and drinking is behavior vital for maximum health. Although, eating is aimed at satisfying the basic physiological requirements of the body, however a lot of people still suffer from poor eating habits and choices. For instance (Li, 2011) asserts that some people eating lot for their intensity of body activities, and eventually grow obese; some restrict severely their food intake leading to adverse health problems or even eventual death. Drastic restriction of food intake emanates from the desire to look better physically or enhance an athletic look. Gastronomy relates to the guidance and advice on what food to eat or drink, in what manner, and in which arrangement. As an “art of living”, gastronomy enables human beings to develop skills, knowledge and abilities relating to the kind of foods and drinks and to their selection, which promotes the enjoyment, pleasure and satisfaction of both eating and drinking (Rolls, 1993). Such satisfactions and pleasures are vital to the gastronomic tourism. The Encyclopedia Britannica defines gastronomy as the art of choosing, preparing, serving, eating and taking pleasure in fine foods. Basically Gastronomy plays a vital role in describing a regional food, dishes, and preparation techniques that helps in the establishment of a distinct cuisine for a particular region or country. According to (Chen, 2004), the key goal of gastronomy art is to not just to satisfy the delight of the physical senses, but rather to discover a perfect balance between food and an individual with the optimum sensation of his’/her origin and culture. If the main motivation for eating was the feeling of hunger, then the process of eating would have been simply consist of signal to eat, looking for and eating food, and stopping at the early indication of stomach fullness. However, this does not explain the overeating and cravings for food associated with eating (Arun Upneja, 2001). Appetite therefore, originates from being hungry and also from the sensory qualities. People learn what and how to eat from friends and family members, at home, school or from work. Objectively, children show particular preference for certain foods and drinks. Although there are no credible reasons why people prefer certain foods and food habits, psychological reasons play a key role. Sometimes toddlers reject certain feeds after their elder siblings do the same thus emulating the behavior (Chen, 2004). In old age, some individuals change their diet due to health problems such as dental problems or economic reasons. It is however complex to distinguish sociocultural and psychological influences. Research shows that people consume more than ordinary when under the influence of adverse emotions such as anger, stress. It is reported that majority of people overeat when they are sad, tired, depressed, bored etc. Therefore it is prudent to conclude that appetite is different from hunger and it is just the desire to drink and eat (Insel p, 2006). Gastronomy is mainly influenced by psychological and sociocultural factors, other than biological factors. Studies carried out by health experts’ show that a man well be understood in the context of the immediate total environment. The social and cultural significance of the environment cannot be emphasized; however only recent studies have attempted to organize and formulation this new idea. Some of the emerging information is that these social and cultural factors contribute to a larger extent on the development of the global health promotion campaigns as well as dynamics of disease processes in human beings. Therefore it is not by chance that among the key field of interest identical to both social scientists and health professionals should revolve around food and feeding habits; and hence gastronomy(Rolls, 1993). From the health professionals’ perspective, the role of food has been under constant research, with the aim of generating more knowledge on nutritional aspect of food. Within the social scientists circles, the study includes the system of beliefs, attitudes and practices that engulf food and eating habits (Insel p, 2006) To human beings, food plays a critical role to physical health well being, a main occupant of waking time, throughout the world and the single largest type of expenditure. A lot of research has been carried out on the significance of food as positive force in life, the likelihood of linking food with culinary vs. nutritional contexts, and the healthiness with satisfaction of one’s own diet (Rozin, 1990). According to (Rolls, 1993), there is remarkable diversity in public attitudes, behaviors and decision making on matter relating to food in general and food behaviors and technology in particular. For instance the willingness of an individual to experiment on new food depends on the behaviors and attitudes relating to food technologies. Knowledge of food technology therefore, plays a key role in connecting to concerns about gastronomy field in general. A variety of social, economic and cultural factors have been cited to contribute to the change, maintenance and development of dietary patterns. For instance the psychological and physiological factors, derived food patterns, knowledge and preferences can be differentiated from individual, families and communities. According to (Wilkins, 1994), historically, the earliest concept of gastronomy was conceived as early as 4th century in the Ancient Greece. Archestratus, a Sicilian Greek wrote what is believed to be the earliest guide to food and wine in Mediterranean regions. As an adventurer, Archestratus traveled within the Mediterranean regions, establishing the connection between gastronomy and tourism- thereby establishing what was good top drink and eat and where to get it. There has been a remarkable consistency in the understanding of the gastronomy from these early ancient days and through 19th century. Considerably, they suggest that the focus of the gastronomy is not the substance material of food and drinks but rather the – how, where and when the food is consumed. This according to (Wilkins, 1994)gastronomy basically defines the preparation, reflexive cooking, and presentation on the table of food and drinks. This means the act of gastronomy and food consumption extends not just to the solitary activity, but rather extends to communication and sociability during consumption. It involves the study of the relationship between food and culture, often involving preparing, tasting, researching, experimenting, understanding and discovering about wine and food. Case studies indicate that there are a number of destinations which endorse gastronomy as a form marketing tool for tourism. As competition among tourism destinations rise, local culture is gradually becoming a valuable source of noble activities and to woo in and attract the tourists. Nostalgia and heritage offers a perfect source of identity symbols within the tourism industry. Food therefore, comes handy because not only is it central to the experience of tourist but gastronomy has grown to be a popular source of identity in the modern societies (Arun Upneja, 2001). Due to this importance, food has become a crucial marketing tool for promotion of tourism, binding; although sometimes it may be a source of bad publicity created through “stereotypic sentiments”. The interaction between gastronomy and tourism is a close one. A number of writers have concluded that gastronomy has a positive connection with the cultural tourism, creating a hypothesis that gastronomy influences the manifestation of the culture of a tourism destination (Wilkins, 1994). It is assumed to be a key cultural product as well as a significant complement to the convectional portfolio of cultural products of a destination. Such portfolio tourist attraction portfolio includes architecture, cultural events and activities, museums and monuments. Other authors have postulated that gastronomy as an element influences the decision made for summer vacation. It is in no doubt; therefore that gastronomy has become a key focus in policy formulation in the tourism circles. A close evaluation of the tourists’ expenditure patterns reveals that there is a link between tourism and gastronomy. Based on the tourist’ view point it evident that there exists a link. For instance food and beverage industry in Portugal plays a key role in the nation’s economy; accounting to 10% of the country companies and employing over 6 percent of its population (statistics Portugal, 2002). The attractiveness of a tourist destination is linked to its ability to meet and satisfy the needs and motivations of the tourists. However, recent studies, suggest rather otherwise; indicating that food consumption within tourism is not entirely to satisfy the basic physiological requirements. Rather, the gastronomic exposure of the tourist to the nation’s, social, entertainment and other symbolic aspects(Liu, 2011). This makes gastronomy to be understood as an amalgamation of both tangible and intangible qualities that affect in diverse portions the gastronomic experiences of a place. For instance a particular person may be attracted to the gastronomic experience of a given place, through the craving for the high quality food offered, while another individual may be attracted most to the same place by its serene location, and other non food attributes such as climate conditions. Since people are attracted to a place due to varied reasons, it can be equally assumed that the same people would give varied reasons since their gastronomic experiences are affected different factors than others. Encouraging Healthier Eating Habits Health experts use the process of modification behavior to alter the habits such as eating as well as exercising. This involves the application of the habitual acts modification theories and techniques, as well as the eating behaviors. Conclusion Although the above theories and mechanisms illustrate the dietary experiences of individuals, human food behaviors can only be well understood in a social point of view, particularly on social interaction. The rate of food liking can be well understood when considering the type and amount of food eaten, rate and amount eaten, and the frequency of consumption. It is not sufficient for the food to just stimulate the taste buds but it should be able to reflect and eco the soul of the expert chef who prepared it. It becoming a piece of work by itself, the food must possess the beauty as well as the inherent taste. Study and understanding of gastronomy can only enable people to understand the provision of the gastronomy experiences as well as the break for the enhancement of the eating experiences though the provision of the relevant knowledge. Works Cited Arun Upneja, M. c. (2001). “An examination of capital structure in the restaurant industry”,. International Journal of Contemporary Hospitality Management . retrieved < http://jht.sagepub.com/content/26/4/422.abstract> Chen, M. X. (2004). Health and wellness - Factors influencing consumers’ attitudes to and acceptance of functional food. Journal of Food and Health Innovation Service . Insel p, T. (2006). Discovering Nutrition. Sudbury, M.A.: Jones and Bartlett, pp. 34, 42-44. Li, D. (2011). Catering cultural feature and construction of gastronomy city. Forum on Chinese Culture . Liu, Y. (2011). Evaluation of Sichuan Food Culture and Construction of the Gourmet City for Chengdu. Journal of Sichuan College of Education . Rolls, B. J. (1993). The role of sensory-specific satiety in food intake and food Selection. . American Psychological Association, Washington, DC, pp. 197–209. Rozin, P. a. (1990). Food selection. In Stricker, E. M. (ed.), Handbook of Behavioral Neurobiology. . New York: Plenum Press, retrieved < http://her.oxfordjournals.org/content/16/4/443.full> Wilkins, J. H. (1994). The Life of Luxury, Prospect Books. Blackawton, : Totnes., PP. 65-73 Read More